Sweet Maria's Weblog

Five New Coffees

Brazil Fazenda Santa Ines - Samantha Junqueira is very thick bodied with fruited, complex chocolate notes.

Burundi Kirimiro Kibungere Lot 1 is also thick bodied with apple, raisin and sugar cane notes. It's great as an SO espresso.

Burundi Mwaro Rusamana is complex with tea notes and fruit flavors.

Colombia Familia Guerra - La Gallineta has apple juice, pear, golden plum with a nectar-like body.

Rwanda Gakende Ruli has a medium body with...

Coming to a Patch of Grass Near You...

We have sold out of "skunk logo" soccer balls and decided it was time for a new design, complete with arabica shrub branch graphics. They should be up for sale on our site very soon.


Sweet Maria's Coffee Podcast Episode 6: Coffee Rust Fungus and Organic Production in Honduras

I made this recording in January this year, and thought I would share it as a new podcast because it addresses the effect of Roya (Coffee Leaf Rust) and the current crop. It's not a new problem, but is proportionally more important because it is so widespread now in Central America. It affects the smaller farmer more, as they have less resources to fight it, and less agronomical knowledge. It also has a huge affect on organic coffee techniques, since they don't allow the use of the fungicides that are needed to reduce the presence of the fungal spores. I realized after editing this that I left some parts in Spanish, and largely my rather iffy Spanish to boot. But I think many will understand those parts of the conversation anyway. Thanks for listening!


A Saturday with the Entrepreneurs

Last Saturday, March 8th, Sweet Maria's/Coffee Shrub taught a class in the Food Craft Institute’s Coffee Bar 101 course series. The students were all in the beginning stages of opening cafes and/or roasteries. They had spent previous weeks learning about different business aspects like financing and business training, as well as understanding the different stages of the roast process.


Sweet Maria's Coffee Podcast Episode 5: Local Coffee Price and Competition

For some this podcast may seem esoteric, but I wanted to take on ideas about sourcing coffee and the rather simplistic ideas, overt and implied, in the way "direct trade" coffee is marketed by coffee roasters. There isn't one approach to working with farmers and buying quality coffee, even within one country, let alone in systems as varied as Ethiopia and Guatemala. I don't pretend to have all the answers, to understand the global financial commodities market, or the intricacies of the local market, but you can see that there is much more to a successful relationship than tossing money at coffee farmers. The more I am "active" in coffee buying, the more complicated things can be. Maybe the chickens that disrupt the podcast know more than me ... Thompson